Description
Looking for a tasty dinner option? Try our Crockpot Taco Rice Soup Recipe for a delicious and easy meal tonight!
Ingredients
Scale
- 1 pound (450g) lean ground beef, browned and drained
- 1 medium onion, finely diced (about 1 cup)
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz/411g) diced tomatoes with green chilies
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 can (15 oz/425g) corn kernels, drained (or 1.5 cups frozen corn)
- 1 packet (1.25 oz/35g) taco seasoning (or homemade equivalent)
- 4 cups (950ml) low-sodium chicken broth
- 1 cup (180g) uncooked long-grain white rice
- 2 tablespoons tomato paste for richer color and flavor
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼–½ teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, diced avocado, fresh cilantro, lime wedges, tortilla strips
Instructions
- Step 1: Prep the Base In a large skillet over medium-high heat, brown the ground beef until no pink remains, about 5-7 minutes. Break it up into small crumbles as it cooks. During the last minute of cooking, add half of the diced onions and the minced garlic, allowing them to become aromatic without burning. Drain any excess fat before transferring this mixture to your crockpot.
- Step 2: Combine Main Ingredients Add the remaining onion, diced bell pepper, diced tomatoes with chilies, drained black beans, corn, taco seasoning, tomato paste, cumin, oregano, and cayenne pepper to the crockpot. Pour in the chicken broth and stir everything together until well combined. This is where your **Crockpot Taco Rice Soup** begins developing its signature flavor profile.
- Step 3: Set Cooking Time Cover your crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours. The longer, slower cooking method allows the flavors to meld beautifully, but both options yield delicious results. Your kitchen will soon fill with the mouthwatering aroma of this Mexican-inspired soup!
- Step 4: Add the Rice When approximately 30-45 minutes of cooking time remains, stir in the uncooked rice. Replace the lid quickly to retain heat. This timing ensures your rice will be perfectly tender without becoming overcooked or absorbing too much liquid. The rice will expand as it cooks, creating that perfect hearty consistency that makes this **Crockpot Taco Rice Soup** so satisfying.
- Step 5: Final Adjustments and Serving Once the rice is tender, taste your soup and adjust the seasonings as needed. You may want to add more salt, pepper, or even a dash more taco seasoning depending on your preferences. Serve your **Crockpot Taco Rice Soup** in deep bowls, allowing everyone to customize their portions with their favorite toppings like shredded cheese, sour cream, avocado chunks, fresh cilantro, lime wedges, or crunchy tortilla strips. The contrast between the hot soup and cool toppings creates a delightful eating experience!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg